Bruegger's Bagels Opens New Austin Location

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Bruegger’s Bagels celebrated the opening of a second Austin location on Monday, April 28. The new bakery is at the Residences at the 704, next door to the iconic Broken Spoke Dance Hall, at 3425 South Lamar Boulevard.

Bruegger's Bagels franchisees Karlene and Roger Cusick moved from New York to Austin to bring authentic bagels to the Texas capital. The family-run business is rounded out by son Jason Cusick, an experienced chef who will oversee both locations. This is the second of five Bruegger’s Bagels locations that the Cusick family plans to open in the Austin area. The first location is in West Lake Hills on Bee Caves Road.

“The people of West Lake and Rollingswood have become our neighbors and friends,” says Karlene Cusick. “We have built a close relationship with the Eanes School District by providing staff appreciation lunches, catering for team away games, and donations to their PTOs. We are excited about the unique flavor of the 704 neighborhood and hope to impress with our authentic, affordable menu choices.”

The South Lamar bakery will open with Bruegger’s Bagels popular menu, including authentic New York–style bagels baked on site in small batches all day and made-in-Vermont cold-packed cream cheese flavors. Guests can also try Bruegger's Bagels’ newest menu offerings such as the Sriracha Egg Sandwich and classic Herby Turkey lunch sandwich, salads such as the Blue Apple Salad, and signature soups including Chicken Spaetzle. Current seasonal favorites will include Sea Salt & Carmel coffee, served iced or hot, and Cucumber Dill Cream Cheese.

The 1,700-square-foot bakery-cafe features indoor seating for 24, as well as an outdoor patio area for 16 guests, a full view of the baking area, and free WiFi.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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Our Secret is Out

We never meant to keep it a secret. Truth be told, we’ve communicated it in not-so-subtle ways for many years. Perhaps we should have tooted our horn more or made a ruckus. But we had faith and knew you would see it too. The situation spoke for itself.

And now we’ve been proven correct.

It began with this year’s edition of the National Restaurant Association’s annual “What’s Hot” survey. Once again the results showed that American Culinary Federation chefs feel ethnic-influenced breakfast are “Hot.” That meant that eggs and their traditional home turf continue to be recognized as something alive and vibrant. Yes!

Then the brand and product consultancy Sterling-Rice Group (SRG) issued its annual “Cutting Edge Dining Trends” for 2014, naming one of its ten trends “The Year of the Yolk.” Although whole eggs remain in growth mode, in SRG’s view the yolk itself will be making news this year. The group’s belief is that the “creamy, decadent, golden globe will reign in 2014,” providing a richness to foods that might have been thought to be the sole jurisdiction of cheeses and creams.

Examples of operators chosen by SRG to show those currently using yolks in creative ways are fine dining operations, which are traditionally where trends incubate before moving on to other segments’ menus. Included among them are Blackbird (Chicago) and its Heirloom Tomato Salad with Cured Egg Yolk, and Blue Hill (NYC) with an Egg Yolk Carbonara in celery root and bacon.

To be sure, cured egg yolks are showing up on more and more menus, and the growing interest in Korean cuisine in which yolks are an integral part will also increase their visibility. We’re looking forward to seeing what else creative chefs do to prove the Sterling-Rice group right.

Then, in January, came this pronouncement from Restaurant.com: The #1 trend in 2014 for American eateries would be eggs. And not just in the morning.

“Overall, 2014 really will be the year of the egg,” stated Christopher Krohn, president and CEO of Restaurant.com, the largest restaurant dining deals website.

The organization reviewed thousands of menu items from more than 15,000 operations to prepare its 2014 trend predictions. The item that kept rising to the top? Eggs.

Krohn expects to see “an explosion of egg dishes in 2014.” Although breakfast is a given, he anticipates significantly more eggs on lunch and dinner menus as well. And the dishes won’t be only traditional egg salads or quiche, but also egg-topped salads, burgers, pizza and pastas.

The breakfast-for-dinner trend is expected to continue to grow, as will availability of ethnic egg specialties such as Huevos Rancheros. Eggs have a lot going for them. They appeal as a comfort food, are also extremely versatile and fit into a wide variety of cuisines.

Go to bit.ly/LidG5V to read our first three 2014 Incredible Breakfast Trends on Asian influenced breakfasts, the evolution of Latin-inspired breakfast cuisine, and the success of breakfast-focused food trucks.